Articles Tagged “recipe writing week”

Recipe Writing Week

Our Ten Favorite 6 Word Recipes

By • July 4, 2012 • 0 Comments

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As part of our Recipe Writing Week, we asked you all to condense your recipe brilliance into 6 words. It’s not an easy task, but you far surpassed our expectations. As promised, we’re posting our ten favorites and their authors -- these are the ones that made us laugh, made our mouths water, and made us want to jump in the kitchen. That instant. Thank you to everyone who sent a tweet our way! Here’s to great recipes, both long at short, and the inspiration that our community constantly provides.

We're off to light our grills, stir our cocktails, and watch things explode in the sky, (and we hope you are too), so forgive us for being a little slow around here today. Have a lovely, patriotic Fourth of July, and we'll see you back here full speed ahead tomorrow.

1. Fry rice + scallions +egg + kimchi = lunch! @fiveandspice

2. My favorite toast: sourdough, avocados, evoo, pistachios, flaky salt. @NotDerbyPie

3. Pick. Slice. Salt. Heirlooms for breakfast. @happyolks

4. Roast chicken. Sauce: port, cream, mushrooms. @PBSFood

5. Pour off milk, drink chocolate sludge. @tomHirschfeld

6. Roux. Aromatics. Broth. Shrimp. Over Rice. @blreiss

7. Graham cracker, marshmallow, dark chocolate, campfire = s'more @cettedrucks

8. Freeze mint lemonade, scrape! scrape! scrape! @thesmitten

9. Vanilla ice cream. Strawberries. Balsamic vinegar. @Tutti_Dolci

10. Glass. Bourbon. Pour. Neat. Ah, Friday. @gingerroot808

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Recipe Writing Week

Pearls of Wisdom: Patricia Wells

By • June 29, 2012 • 2 Comments

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Presenting Pearls of Wisdom -- in conjunction with FOOD52's Recipe Writing Week, we'll be bringing you pro tips from the food world's best chefs and writers. Stay tuned for more every day this week.

Patricia Wells is our resource for all things Parisian -- we recently reviewed the new iPhone edition of her classic Food Lover's Guide to Paris. She's also a cookbook writer and journalist, and was the International Herald Tribune restaurant critic for almost 30 years. 

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Recipe Writing Week

Pearls of Wisdom: Aki Kamozawa & H. Alexander Talbot from Ideas in Food

By • June 29, 2012 • 1 Comment

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You've seen Aki Kamozawa and H. Alexander Talbot on FOOD52 before -- chef Anita Lo judged their book Ideas in Food in the 2012 Piglet, and Amanda cooked up their tapioca flour chocolate pudding. They're known for their precise, unique recipes that use unexpected techniques or ingredients -- like a no-knead brioche, or potato chip pasta -- to produce amazing, consistent results.

True to form, their recipe writing tips are all related to precision and reproducible results -- we'll let them take it away.

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Recipe Writing Week

Pearls of Wisdom: Deb Perelman of Smitten Kitchen

By • June 28, 2012 • 0 Comments

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Presenting Pearls of Wisdom -- in conjunction with FOOD52's Recipe Writing Week, we'll be bringing you pro tips from the food world's best chefs and writers. Stay tuned for more every day this week.

You'd be hard-pressed to find a food lover who doesn't nuture a crush on Deb Perelman, the cook and blogger behind the wildly popular Smitten Kitchen. With her first cookbook coming out in just a few months, she jotted down a few of her best recipe writing pointers. Her secret? Pretend like you're describing a recipe to your best friend.

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Recipe Writing Week

Pearls of Wisdom: Charlotte Druckman

By • June 28, 2012 • 0 Comments

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Presenting Pearls of Wisdom -- in conjunction with FOOD52's Recipe Writing Week, we'll be bringing you pro tips from the food world's best chefs and writers. Stay tuned for more every day this week.

In today's first Pearl of Wisdom (there's a second coming up this afternoon!) Charlotte Druckman -- co-founder of our very own Tournament of Cookbooks, writer, and author of the forthcoming Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen (Chronicle, Fall 2012) -- keeps things short and sweet.

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Recipe Writing Week

Pearls of Wisdom: Rose Levy Beranbaum

By • June 27, 2012 • 2 Comments

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Presenting Pearls of Wisdom -- in conjunction with FOOD52's Recipe Writing Week, we'll be bringing you pro tips from the food world's best chefs and writers. Stay tuned for more every day this week.

Up today we have Rose Levy Beranbaum, baker, cookbook author, and blogger. Her books are standbys when it comes to breads and cakes -- her Cake Bible, Bread Bible, and Pie and Pastry Bible are exactly what they say -- the definitive tomes on the subject.

If you've ever tried to put your grandmother's special spice cake recipe on paper, Beranbaum's advice will speak to you. Precision, clarity, and explanation are key.

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